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- 200 g brown or green lentils
- 1 clove garlic
- 1 sprig fresh sage
- sea salt
- freshly ground black pepper
- extra virgin olive oil
- 16 small fresh scallops, from
- , ask your fishmonger
- 12 slices higher-welfare pancetta or thinly sliced streaky bacon
- olive oil
- 1 small bunch watercress, washed and drained
- juice of 1 lemon
Directions:View on Jamie Oliver
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